Mini Quiche Lorraine

Mini Quiche Lorraine
Quantity Ingredient
150 g Wheat Flour Type 405
80 g Butter
2 Egg yolk
2 tbsp Ice Water
60 g Tete de Moine
30 g Salami
20 g Dried tomatoes in oil
1 Eggs
3 tbsp Cream

Mini Quiche Lorraine taste particularly good with fresh head salad or mixed salad. For Mini Quiche Lorraine first prepare a short dough. Put the flour in a bowl. Cut the cold butter into pieces and add to the flour. Add the egg yolk and ice water and season with a pinch of salt. Knead the short dough by hand until smooth, form into a ball and wrap in cling film. Place the short dough in the fridge for 30 minutes. Meanwhile preheat the oven to 200° and lightly grease 6 small tartlets with a diameter of 10 cm. Roll out the short dough and cut out 6 circles which should be slightly larger than the moulds. Place the short dough in the moulds and press down lightly on the edge. For the filling of the Mini Quiche Lorraine Tete de Moine or another mild cheese grate coarsely and spread 40 g of it on the shortcrust dough. Cut the French salami into slices, halve and place on top of the cheese. Drain the pickled dried tomatoes, cut into strips and pour onto the Mini Quiche Lorraine. Sprinkle with the rest of the cheese. Whisk an egg with cream, season with salt and spread over the Mini Quiche. Bake Mini Quiche Lorraine on the middle rack for 20 to 25 minutes.

Servings: 6, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
308 kcal
19 g
9 g
22 g

(C)opyright by Marions Kochbuch